Makes: 12 servings
Preparation Time: 40 minutes
- 2 teacups of sugar
- 2 teacups of whole milk
- 200 ml of coconut milk
- 1 dessert spoon of unsalted butter
- 3 tablespoons of cornmeal
- 3 tablespoons of all-purpose flour
- 4 eggs
- 1⅓ teacups of grated coconut
- 1 tablespoon of baking powder
Combine all the ingredients in a blender, except for the baking powder. When the mixture is smooth, add the baking powder and mix it in with a spatula. Grease a baking pan with butter and flour and bake in a preheated oven at 170°C for 25 minutes, or until golden. Allow it to cool and serve.
The “bombocado” was commonly sold in large straw baskets carried by street vendors of seaside touristic towns. Nowadays it can be found in bakeries throughout Brazil. It’s similar to the queijadinha and the grated coconut is optional.